Cooking with Josh: Vegetarian Pasta Primavera

We are cooking a vegetarian friendly dish with Chef Josh Aaron from the Island Bar and Grill.

Vegetarian Pasta Primavera
Serves 4

Olive Oil
1 Cup diced red onion
1 cup sliced bell pepper
1 cup sliced zucchini
1 cup sliced squash (can add extra zucchini if squash is not available)
2 cups sliced mushroom
2 cups halved grape tomatoes
1/2 cup chopped fresh basil
1 tbsp fresh chopped parsley
1 tbsp kosher salt
1 tbsp black pepper
1 tsp crushed red pepper
1 tsp dried italian seasoning
1 can Diced Fire Roasted Tomatoes
1 lb Rigatoni or pasta of choice

Cover the bottom of a large frying pan with olive oil and heat over
,medium high until oil begins to smoke. Add onion, zucchini, bell pepper,
squash, half of all the seasoning and saute for 5 to 6 min or until onion
are translucent and bell pepper and zucchini are starting to get soft. Add
mushrooms, tomatoes, basil and saute for 4 to 5 more minutes, then add
Fire Roasted Tomatoes and remainder of seasoning and bring to a boil.
After coming to a boil, reduce heat to medium low and simmer for 10
minutes. While sauce simmers cook pasta and drain pasta, if you choose you
can toss the pasta with the sauce of pour sauce of hot pasta and garnish
with fresh parsley.

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